MODIFIED WHEAT GLUTEN Vital Wheat Gluten has been used for many years by the baking industry in the production of white pan bread and rolls. It is also used to increase the protein content of flour to the amount required for each of the many varieties of baked goods produced. Vital wheat gluten improves the volume, the crumb and cell structure of pan bread and the quality of the hinge on buns and rolls. In hearth breads an increase in volume and an improvement in shape and crust is achieved.

AGRICHEM MODIFIED WHEAT GLUTEN is coated with a unique combination of dispersing, hydrating and gluten strengthening agents, which allows the gluten particles to wet out uniformly and completely without any lumping. Therefore the baker can realize the full strengthening effect of the gluten he is adding. As a result, when using AGRICHEM MODIFIED WHEAT GLUTEN, the baker can reduce the usage level to 40%-50% of Regular Wheat Gluten without decreasing water absorption and realizing a savings of approximately 30% in his gluten ingredient cost!!!! Usage levels range from .25% to 2.0%.